COBB recipes: lamb ribs, chicken skewers, beef roast

Even three, one better than the other, easy to implement COBB barbecue recipes. This time, the tables will be filled with Asian-style lamb ribs, chicken skewers in lemon marinade and beef steak with creamy pepper sauce. Dig in!

Sticky lamb ribs Asian style

Garnish: Universal Cobb Plate

For four servings you will need:

• 1 kg lamb ribs
• 1 cup Asian marinade
• Lime

For the Asian marinade:

• 2 crushed garlic cloves
• 2 tablespoons of garlic. 2 grated ginger root
• 1 finely chopped seedless chilli pepper
• V. tbsp. Honey
• Juice of 1 lemon
• Cup of soy sauce

The preparation of the marinade is very simple. Just mix all the ingredients together. Not only lamb, but also fish, chicken or beef.

How to make it?

1. Prepare the marinade in advance. Marinate the lamb ribs for at least a few hours. If you want a more intense flavour, you can leave it to marinate overnight.
2. Add the pressed charcoal / coconut shell briquettes or a Cobblestone tablet, then wait until it's full.
3. Place on the grill a universal plate, cover with the lid and leave to heat for at least 5 minutes. Then arrange the ribs, which have had time to marinate, cover and cook for 40 minutes to an hour. Turn from time to time.
4. Drizzle the ribs, sticky and juicy, with lime juice. Serve while still hot.

Chicken skewers in lemon marinade

Garnish: "Griddle plate

For four servings you will need:

• 1 package boneless chicken thighs
• 100 ml olive oil
• 2 crushed garlic cloves
• juice of 1 lemon
• Half a lemon peel
• V. Dijon mustard
• Handful of fresh parsley
• Salt to taste
• Black pepper

How to cook?

1. Mix the olive oil, lemon juice and zest with the mustard and chopped parsley.
2. Slice the chicken thighs lengthwise.
3. Pour the lemon marinade over the thighs, let marinate until browned Charcoal or coconut shell briquettes or a Cobblestone tablet.
4. Wait until the briquettes/tablet are tender, then place on the grill "Griddle plate, cover with the lid and leave to cook for approximately 5-10 minutes.
5. While the Griddle plate is heating, skewer the shanks.
6. Remove the lid, arrange the skewers. Roast each side of the thighs for approximately 10-12 minutes until nicely browned and crispy. The most important thing is not to cook too often.

Beef fillet steak with creamy pepper sauce

Accessories: deep "Frying Dish, "Griddle plate

For four servings you will need:

• 4 fatty beef fillets
• 250 ml cream (suitable for sauces)
• 3 tbsp. green peppercorns
• A splash of brandy (optional)
• Fresh tomatoes
• Long-sliced broccoli with stems
• Salt and pepper to taste

How to cook?

1. Add the Cobblestone tablet/briquettes, wait until they are soft.
2. Place on the grill "Frying Dish and leave it for 5 minutes to heat up.
3. Sprinkle the beef fillets on both sides with salt and pepper. Drizzle the pan with olive oil.
4. It is important to measure the internal temperature of the meat when cooking the beef. For example, if you like your beef raw, the internal temperature of the meat should be between 48 °C and 52 °C, or 67 °C and 71 °C for well-done beef.
5. Wrap the beef in foil to allow it to 'rest' and release its juices.
6. "Spray the Frying Dish with brandy, add the peppercorns and pour in the cream. Allow to cook for about 15 minutes, adding pepper and salt to taste. Then set aside.
7. Place on the grill "Griddle plate and let it heat up. Then grill the tomatoes and broccoli for 8-10 minutes, don't forget to flip them from time to time.
8. Place the Frying Dish on the grill, heat the sauce and serve with the beef and vegetables.

Enjoy!

Indicative temperature chart

Do you like medium-rare or well-done beef? Or are you going to roast a whole chicken or minced pork? Whatever you cook, cook properly!

We recommend checking the internal temperature of the meat to make sure it's cooked perfectly - just the way you like it best.

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